PURPOSE: Provided are a crab preserved soy sauce for a bibimbab and a bibimbab using the sauce, wherein the sauce does not need additional water by using crab meat, crab eggs, and a stock of a crab preserved soy sauce. CONSTITUTION: Crab meat, eggs, and internal organs are separated from crabs that are preserved in soy sauce. A stock of the crab preserved in soy sauce without impurities is extracted. The extracted crab meat mixture and the stock of the crab preserved in soy sauce are mixed at a ratio of 1:0.5 to 1:1. The crab meat, eggs, and stock of the crab preserved in soy sauce are vacuum wrapped. A threefold seaweed, a red pepper powder, sesame seeds, and sesame oil are mixed, and a vacuum-wrapped vegetable sauce is further included. A method of preparing the crab preserved soy sauce includes steps of: a primarily heating of the soy sauce at a temperature of 80 to 100°C for 4 to 5 hours; mixing angelica gigas, glycyrrhizae radix, milk vetch root, kelp, garlic, onion, soju, and red pepper with the pri
